As the Executive Chef at Fanny Bay Oyster Bar & Shellfish Market, Tommy Shorthouse demonstrates a true enthusiasm and respect for the unique seasonality and landscape of the region. A West Coast chef through and through, Tommy delights guests with his creative ‘tide-to-table’ menu showcasing the very best fresh and sustainable ingredients that B.C. has offer, all sourced from local fisheries and independent farms.

A lifelong Vancouverite, Tommy’s coastal upbringing led him to develop a curiosity for fish and seafood at a young age. After completing his Red Seal Certificate and graduating from VCC’s Culinary Arts program in 2013, the young culinary talent went on to refine his skills alongside leading chef mentors at some of the city’s most iconic dining institutions.

Over the course of his 16-year career in the industry, Tommy has cultivated his passion for seafood and West Coast cuisine while working in back-of-house roles at legendary Vancouver restaurants such as Joe Fortes, YEW seafood + bar, Homer Street Café, Wild Tale and Boulevard Kitchen & Oyster Bar, where he was part of the restaurant’s acclaimed opening team led by award-winning Executive Chef Alex Chen.

While Tommy’s professional experience is varied and extensive, his culinary philosophy is simple. The hardworking chef believes in elevating humble, comfort foods by using high-quality ingredients that evoke a distinct sense of time and place on the plate. Tommy takes a thoughtful approach to all of his seasonal dishes at Fanny Bay, applying a precise attention to detail while celebrating the distinctly delicious bounty of the Pacific Northwest.